Product Overview
Salami, goulash, marmalade-filled crepes and many
other specialties: this is the best of Hungarian cuisine!
From hearty casseroles, meat dishes and sweet baked
goods all the way to the most exquisite culinary
pleasures the Danube Republic has to offer, Hungarian
cooking offers a wealth of possibilities.
The richness of the country's culinary palette is no
accident: the Orient and the Occident are melded in
many typical Hungarian recipes that inspire gourmets to
wax enthusiastic about the wonders of Hungarian
cuisine.
This volume is far more than just a cookbook, however.
Commentaries describe the tradition of Hungarian wine
culture, introduce Tokaj, the king of Hungarian wines,
and relate the fiery history of the pepper.
The texts range across the wide plains of the puszta, the
cosmopolitan Danubian metropolis Budapest, and the
Hungarian landscape with its sandy plains, mountains
and wild, romantic forests.
Colorful pictures invite readers to participate in a
peasant wedding as well as Easter and Christmas
feasts--and to try the refined recipes for themselves.
